Greek Chicken with Roasted Spring Vegetables & Lemon Vinaigrette

Lemon Vinaigrette:
1 lemon
1 tablespoon olive oil
1 tablespoon crumbled feta cheese
½ teaspoon honey
Greek Chicken with Roasted Spring Vegetables:
2 (8 ounce) skinless, boneless chicken breast halves, cut in half lengthwise
¼ cup light mayonnaise
6 cloves garlic, minced
½ cup panko bread crumbs
3 tablespoons grated Parmesan cheese
½ teaspoon kosher salt
½ teaspoon black pepper
Nonstick olive oil cooking spray
2 cups 1-inch pieces asparagus
1 ½ cups sliced fresh cremini mushrooms
1 ½ cups halved grape tomatoes
1 tablespoon olive oil
Snipped fresh dill


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